The Effect of the Addition of Fresh and Dried Starter Cultures on Microbiological and Chemical Parameters of a Smoked Sausage "Alheira"

AuthID
P-00P-PCS
9
Author(s)
Barros, D
·
Velho, MV
·
Pinheiro, R
·
Fonseca, S
·
Macieira, A
·
Morais, AM
·
Teixeira, P
Document Type
Abstract
Year published
2018
Published
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 44, Pages: S117-S117 (1)
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ISSN: 1871-6784
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